It’s not just cupcake and muffin lessons. Canadian students are making tortillas, canning the harvest, milking goats, and deboning chickens!

Last year, when Dr. Lynn Hansen and her colleagues at the New Brunswick Medical Society asked parents to send in pictures of their kids’ school cafeteria menus, the doctors were surprised by what they saw. Among the chicken nuggets and pizza, there were healthy meals being offered that actually looked delicious.

People hunt deer, raise scallops, catch wild salmon and forage for mushrooms.

Diversity Food Services chef Ben Kramer: “I'd rather buy raw food and pay people to process it.”

Food activist and organizer Roberts: ‘Partnerships are the future of food policy.’

When Celia White first started digging into the campus food system at Vancouver Island University (VIU) in Nanaimo, British Columbia, she found passionate people, and big potential.

Over the past few months, the Advisory Group assisted by Scott and Katie from SPARC has been developing our Strategic Plan 2013-2016 through teleconferences and a face to face meeting held in Toronto September 29-30.

A preliminary analysis of how cities and regional districts are involved in food system change

According to new report commissioned by Farm to Cafeteria Canada, activity to bring healthy, local and sustainable foods into public agencies is gearing up in almost every province and territory in Canada – and there is a hunger for more.

An association of daycares in the Montérégie region of Québec have partnered with Équiterre and the regional conference of elected officers to bring local fruits and vegetables to daycare facilities in Montérégie, Quebec

Doing what comes naturally in Haida Gwaii